A few days ago I’ve celebrated my birthday! I definitely don’t feel my age since I’m still the energetic girl that I have always been with lots of passion and interests!
I would have loved to go out for my birthday, but we all don’t feel comfortable eating out because of the Pande.mic.
I actually don’t mind cooking for special occasions and enjoy it – My Artistic Outlet!
After cooking for so many holidays and birthdays I get more organized and know that it usually takes me two days to prepare and one day to set up.
I write a menu plan, but I always end up removing or adding a few dishes depending on what I have on hand.
Watch the Video of my Birthday Dinner table
Birthday Menu
Appetizers
Caprese Salad
Kani Salad
Cod Liver Salad
Wild Pink Salmon Salad
Deviled Smoked Salmon Eggs
Mediterranean Roasted Eggplant and Peppers with tortilla chips
Garlic Bread
Main dishes
Baked Wild Shrimp Scampi
Wild Scallops in Lemon Garlic sauce
Pasta
Fall-of-the-bone BBQ Baby Back ribs with broccoli and carrots
Dessert
Ricotta Blueberry Cake
Creme Brulee
Seasonal Fruit
Caprese Salad
How to make Caprese Salad
Ingredients:
Tomatoes, fresh basil, and fresh mozzarella.
Dressing:
Good quality Olive oil, minced basil, diced garlic, lemon juice, salt/pepper.
Cod Liver Salad
From the bottom layer:
- shredded boiled potatoes
- green onion
- cod liver can
- eggs mixed with mayo and dill.
Mediterranean Roasted Eggplant and Peppers served with baked tortilla chips
Ingredients: sliced onion, garlic, eggplant, colorful peppers, and tomatoes.
Splash with Olive oil and season with Za’atar, Sumac, Garlic powder, and Parmesan Cheese.
Roast in Preheated at 400F oven for 25 – 35 minutes.
Add more Olive oil and a splash of salad, rice or wine vinegar.
Deviled Smoked Salmon Eggs
Since the biggest problem with deviled eggs is peeling them, I use my Instant Pot to cook the eggs. Then the peeling process takes no time at all!!!
I just mix the egg yolks with cream cheese, minced dill, and salt/pepper.
Smoked Salmon shaped into roses on top, sliced cucumber and radish to decorate.
Easy, right?
Japanese Kani Salad
How to make Japanese Kani Salad:
Ingredients:
-1 medium cucumber, sliced into match stick pieces, or use Mandoline Slicer
-1 medium carrot, sliced into match stick pieces, or use Mandoline Slicer
-3 to 4 pieces imitation crab meat sticks (rub between hands to separate)
-1 Tbsp. Japanese Style Panko Seasoned bread crumbs
-1 Tbsp. toasted Sesame seeds plus more to sprinkle on top
-1 Tbsp. of Yum-Yum sauce (mayonnaise-based dipping sauce)
-1 Tbsp. of Wasabi sauce (if too spicy, use less)
-Lumpfish caviar/roe on top, optional
Directions:
- In a large bowl add crab sticks, carrot, cucumber, Yum-Yum, and Wasabi sauce. Mix to combine. Adjust to taste.
- Sprinkle with bread crumbs and toasted sesame seeds.
- Add Lumpfish caviar/roe on top, if you like.
- Serve immediately or refrigerate until ready.
Wild Pink Salmon salad
This was a last-minute decision.
Ingredients:
- Wild Pink Salmon can
- Celery
- Green onion
- Dill
- Mayo
- Mustard
- salad greens
Baked Shrimp Scampi
Wild Scallops in Lemon Garlic Sauce
How to make Scallops in Lemon Garlic Sauce
Ingredients:
- wild scallops 1 1/2 pound bag
- 2 tbsp. olive oil
- 2 tbsp. butter
- 4 garlic cloves, minced
- half squeezed lemon
- 1/4 cup white wine
- chopped parsley
- salt/pepper to taste
Directions:
- Pat dry scallops. Make sure they are room temperature and completely dry.
- Heat olive oil and butter in a large pan skillet over medium-high heat until hot.
- Add the scallops in a single layer, make sure not to overcrowd.
- Season with salt and pepper to and cook for 2-3 minutes on one side without touching.
- Flip and cook for 2 minutes on the other side. Remove to a warm plate.
- Add in the garlic and cook until fragrant, about a minute. Then add lemon juice and wine.
- Stir for a minute and add scallops back to the pan.
- Garnish with parsley and serve.
Fall-of-the-bone BBQ Baby Back ribs with broccoli and carrots
OVAL SERVING PLATTERS
I have to share my INCREDIBLE BUY FROM AMAZON, the set of Oval-shaped serving platters that you see above!
I can’t tell you how happy I am with this recent purchase.
It took me such a long time to narrow down my search. I love the OVAL shape since it works perfectly with just about any food. And these plates are not completely flat, you can serve dishes with sauces!
This set includes 3 different sizes which make it so flexible. I’ve used all 3!
Love the quality as well, not too light and not heavy to handle, just perfect weight china serving platters!
You can buy them by clicking below.
Desserts
Blueberry Ricotta Cake
I usually bake one of my family’s favorite cakes, but I had Ricotta cheese on hand and was looking for a recipe that would list it as one of the ingredients. I was so happy to come by this AMAZINGLY DELICIOUS cake from Natasha’s Kitchen!
My family LOVED it! The taste is something between a cheesecake and a pound cake which was so smooth and tasty! A keeper recipe for sure!
Instant Pot Creme Brulee
One recipe I was dying to try is making Creme Brulee at home!
We have ordered it a few times on the cruise but it was too sugary for our taste.
And I happen to have a TORCH now since I have used it for a couple of pouring paintings to create Cells! I have this inexpensive one that works so well. Another great buy!
This recipe is perfect and super easy to make in Instant Pot!
Ingredients:
- 4 egg yolks
- 1 1/2 cup heavy cream
- 1/4 cup maple syrup
- 1 tsp. vanilla extract
- dash of salt
- sugar for caramelizing tops (last step)
Directions:
- Whisk together all ingredients, except the sugar.
- Make sure it is smooth and blended.
- Pour into six 4oz ramekins and cover each with foil. I didn’t have small ramekins, need to buy note to self, so I have used 4 large ones, too large for this recipe.
- Add 1 cup of water and steamer rack in Instant Pot. Then, place wrapped ramekins on a steamer rack.
- Cover and cook on High Pressure for 6 minutes.
- Natural Release 10 minutes.
- Remove and discard the foil and refrigerate the creme brulee for at least 2 hours.
- Now you ready to TORCH!
- Add 1 tablespoon of sugar on top of the custard.
- Use a kitchen torch to caramelize the sugar until it’s nice and brown.
- Refrigerate until it’s ready to serve.
You will absolutely love the light taste of this custard!
Seasonal Fruit
My crew loved the setting and the food!
I always feel like my tables look so empty no matter how many dishes I place there.
Well…
My dining room table sits 8 people comfortably, but it’s usually just the 4 of us having special dinners there.
Unfortunately, my father-in-law can’t eat with us. He had a very rare disease called Amyloidosis, where your proteins don’t get dissolved. In many cases, it affects your vital organs and you die. In his case, it affected his tongue that grew rapidly.
I used to take him for years for Chemo treatments and they Helped, plus he had a tongue reconstruction surgery, plus diabetes, so he can’t eat like normal people.
Sorry for the gory details, but this is LIFE! We all have issues we deal with.
There is no Perfection in life, only Compromises!
But, having a GOOD ATTITUDE is the KEY in life! You make the best of any given situation.
You celebrate, you smile, you make sure that people around you are having a good time!
I spread my “fairy dust” of positivity in everything I do!
I appreciate all the kind words and warm wishes I have received from my friends on my birthday! Thank you!
I hope you will enjoy these recipes as much as my family does!
If you use and like any of the recipes, please let me know! I love getting feedback!
My Birthday Dinner 2020, Tablescape and Recipes
Recipes, Ideas, Tablescape
Notes
Birthday Menu
Appetizers
Caprese Salad
Kani Salad
Cod Liver Salad
Wild Pink Salmon Salad
Deviled Smoked Salmon Eggs
Mediterranean Roasted Eggplant and Peppers with tortilla chips
Garlic Bread
Main dishes
Baked Wild Shrimp Scampi
Wild Scallops in Lemon Garlic sauce
Pasta
Fall-of-the-bone BBQ Baby Back ribs with broccoli and carrots
Dessert
Ricotta Blueberry Cake
Creme Brulee
Seasonal Fruit
Recommended Products
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Happiest birthday, I love the setup and the food looks delicious, all your recipes are definitely a must try
One quick question, do I add water on the instant pot to cook the crème brûlée?
Thank you very much and looking forward to see more of your beautiful recipes
Thank you so much, Lamaan! You definitely need to add water, but since I was in hurry to add all of the recipes after my birthday, missed this important part. Thank you for reminding me and I just added: “Add 1 cup of water and steamer rack in Instant Pot. Then, place wrapped ramekins on a steamer rack.”
Happy Birthday Anna! Love all your dishes and table set! Thank you for sharing your recipies
Thank you so much, Seving! Appreciate it!
Happy Birthday, Anna! Love the presentation of the food and the recipes look amazing! Thank you so much in sharing your talent!
Thank you so much for your kind words, Valentina! Appreciate it! I hope you will enjoy these easy recipes as much as my family does!